Pasta with seafood in saffron chili sauce

Ingredients for 2 servings:

• 1 small onion(s), finely diced
• 1 garlic clove(s), finely diced
• 2 tbsp oil, neutral
• 300 g seafood, frozen
• 1 shot of vermouth, Noilly Prat (alternatively dry white wine)
• 300 ml fish stock
• 1 can saffron powder (or threads)
• 1 pinch of chili powder
• 150 ml cream
• 250 g pasta, of your choice

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

fast, because with frozen seafood

This recipe is intended as a quick fix. Quick to make, with ingredients you’ll have on hand, and delicious too. Fry the onion and garlic in heated oil. They should only take on a light brown color. Add the frozen seafood, fry briefly, and then remove from the heat. Bring the sauce base to a boil with Noilly Prat. Add the fish stock with saffron and chili and reduce. When the liquid has reduced by about half, add the cream and reduce again until the desired consistency is reached. Add the seafood, turn off the heat or reduce it as low as possible, and let everything simmer for just a short time. Serve with cooked pasta of your choice.